Creamy Buffalo Chicken Soup
November 20, 2024 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (1 Tbsp) Ghee
- (2) Garlic Cloves
- (1 Heaping Cup) Yellow Onion
- (1 Heaping Cup) Carrot
- (1 Heaping Cup) Carrot
- (1 Cup) Celery
- (2 1/2 cups) Gold Potatoes
- (1 1/2 cups) Potatoes (additional)
- (1 1/2lb) Chicken Breast
- (3 Broth) Chicken Broth
- (1/2 Cups) Buffalo Sauce
- (1/2 Cup) Coconut Milk
- (1/8 tsp) Cayenne
- (1 Tbsp) Lemon Juice
- (1 Tbsp) Lemon Juice
- (1 Tbsp) Lemon Juice
- (To taste) Salt and Pepper
- optional toppings: green onion, coconut cream, hot sauce, cheese
Directions
instructions
- Heat a large dutch oven or nonstick pot over medium heat. Add ghee and let it get hot, about 30 seconds. Add garlic and saute until fragrant, about 1 minute. Add onion, carrots, celery, salt, and pepper and saute for 3-4 minutes until slightly softened.
- Make your soup. Add diced potatoes and mix well to combine. Make sure nothing is stuck to the bottom of the pan. Then add the chicken breasts (keep them whole) and the quartered potatoes on top (do not mix them, just layer them on top). Add your broth and make sure everything is covered. Add a little more broth if everything is not covered. Place the lid on the pot and let simmer, untouched, over medium to medium-low heat for 20-25 minutes. Be careful that the liquid doesn’t boil over. If needed, adjust the lid so a little air can get in.
- Blend soup. After 25 minutes the potatoes should be softened and the chicken cooked through. Remove the potato quarters and add to a blender. Remove the chicken and shred it with a fork. Add about 1/2-1 cup of the liquid from the soup along with the buffalo sauce, coconut milk, and cayenne pepper to your blender with the potatoes. Blend until smooth and creamy. Add back into the pot along with the shredded chicken and stir to combine.
- Let simmer. Add the lemon juice and a little more salt and pepper. Let simmer for 3-5 minutes until well combined.
- Enjoy! Top with optional toppings and enjoy!
notes
AD*you want about 1 1/2 pounds (24 ounces) of potatoes in total. The number of potatoes will vary depending on how large or small they are.**you can use either homemade buffalo sauce or store-bought. Both work great!***when using canned full-fat coconut milk, it is usually separated with liquid/water on the bottom and cream on the top. Make sure to mix well so it’s fully combined before using.
nutrition
Nutrition FactsBuffalo Chicken SoupAmount Per Serving (1 cup)Calories 236Calories from Fat 65% Daily Value*Fat 7.2g11%Saturated Fat 4g25%Polyunsaturated Fat 0.5gMonounsaturated Fat 1.1gCholesterol 66mg22%Sodium 554mg24%Potassium 755mg22%Carbohydrates 19.1g6%Fiber 3g13%Sugar 3.3g4%Protein 21.7g43%Vitamin A 183IU4%Vitamin C 11mg13%Calcium 31mg3%Iron 0.9mg5%* Percent Daily Values are based on a 2000 calorie diet.
